Instant Pot chicken curry – Make this Indian Chicken curry recipe that tastes better than your favorite restaurant. It is loaded with flavors and super simple to make in an Instant Pot.
What is Instant Pot Chicken Curry?
If you have been following me for a while, you know I love cooking with chicken and you can check all my chicken recipes here.
This chicken curry recipe is made of simple pantry-friendly ingredients and customizable so you can make this one-pot wonder any day of the week.
The amazing thing about the chicken curry is it takes less than 20 minutes including the prep time and the combination of all the ingredients results in you in delightful flavors.
This chicken curry is a whole lot of yum with huge flavor and ridiculously delicious! I have made it several times the last month and this is my go-to recipe Anytime!
Why this Recipe works:
Pantry Friendly: You can find all the ingredients at any grocery store, All the spices are available in the Asian section in your grocery store.
Freezer Friendly: This chicken curry freezes fabulously well and you can make it ahead for dinners. Also, you can double or triple the recipe for meal prep or make ahead freezer meals.
One-pot: means you have One pot to clean!
Ingredients & The Notes:
- Chicken: You can use bone or boneless if your preference. But for this recipe chicken with bone is preferable. You can add big chunks of chicken pieces or a medium one is your choice.
- Whole spices: I have used fennel seeds, cinnamon, cloves star anise, and cardamom, and stir-frying in oil certainly enhance the flavor.
- Ginger garlic paste: I always prefer homemade fresh ginger garlic paste. You can also use the store-bought, if you’re using store-bought adjust the salt accordingly.
- Onion & Tomato: thinly sliced onions and finely chopped tomato is used. You may use onion puree or tomato puree.
- Green chili: slit the green chili before adding.
- Spice powders: I have used Kashmir chili powder, it is not spicy but gives you lovely color to your curry, coriander powder, and turmeric powder. Here you may add pepper powder or cumin powder as well.
Step By Step Instructions:
- Press “Saute ”on the instant pot. Add in vegetable oil, once the oil heats up. Add fennel seeds, cinnamon stick, cloves, and star anise. Let it sizzle for few seconds. (Photo 1)
- Then, add curry leaves, green chilies, and chopped ginger. Stir fry till the aroma of the ginger is evident. (Photo 2)
- Add sliced onions, fry till the onions turn to a light brown color. It takes around 3 to 4 minutes. Keep stirring. (Photo 3)
- Add Ginger & Garlic paste. Fry till the raw smell of the ginger-garlic paste disappears. The ginger-garlic paste tends to stick to your bottom of your pan. Make sure to stir them well. (Photo 4)
- Once the raw smell disappears, add chopped tomato and cook the tomato till they are soft and mushy. (Photo 5)
- In goes the spices, I have added chili powder, coriander powder, and turmeric powder. Stir fry the spices to blend well. (Photo 6)
- Add chicken, mix well to combine with masala, and continue to cook for 4 to 5 minutes. (Photos 7 & 8)
- Add the required amount of water, I have added 2 cups of water. Close the lid of the pot. Press “Pressure cook” and set the timer for 8 minutes. Cook until the timer goes off. (Photo 9)
- Let the pressure release automatically and then open the lid, sprinkle fresh coriander leaves. Mix well and serve. (Photo 10)
Cook the onion tomato masala very well that is one key technique for a good chicken curry. You can unlock the potential by sautéing the onion, tomato, ginger, and garlic to meld well.
While cooking the chicken, the chicken itself leaves some water, make sure to add water according to your preference.
Prefer using Homemade ginger garlic paste to bring out the best flavors.
Chicken curry with potato: You can add a big slice of potato along with the chicken. You can skinless potato or with skin is your preference but make sure to add as big chunks.
Chicken curry with coconut milk: You can add 1/2 cup of coconut milk to cook the chicken.
Coconut paste: You can Grind 3 tablespoon grated coconut, 1 teaspoon fennel seeds and 1/2 teaspoon poppy seeds, and 1/2 cup water. Blend them to get a fine paste.
You can add this paste along with the chicken.
1.How do you serve chicken curry?
2.Can I use mutton/lamb instead?
Yes, You can make this recipe with mutton as well. Pressure cook the mutton by adding ginger garlic paste, salt, turmeric powder and cook them tender.
3.Can I make this recipe in the pressure cooker?
Yes, Just follow the same method in the pressure cooker and pressure cook for 3 hisses.
4.Can I use different vegetables for this recipe?
Yes, Vegetables like mushrooms, broccoli, cauliflower, potato, peas can be used.
5.Which cut of chicken is best to use for this recipe?
Chicken Curry cut is best. You can either use chicken breasts or chicken thighs for this recipe.
Chicken breasts are leaner for this preparation, you are welcome to use chicken thighs as well.
6.Can I prep the Indian curry in advance?
You can chop onion, tomato, green chilies all in advance and store them separately in an airtight container and refrigerate.
Make ginger garlic paste and store them.
7.How long the chicken curry good for?
The chicken curry should be kept in an airtight container in the refrigerator. It can last 3 to 4 days when properly stored.
This curry taste even better on the next day and it is amazing for lunches, dinner, or make-ahead meals.
8.How do you reheat?
Stovetop: Add the chicken curry to a saute pan, you will likely add a splash of water as the chicken curry gets thicken in the refrigerator.
Microwave: You can warm the curry for 1 minute in the microwave.
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This Recipe was orginally published in April 2014. It has been updated with photos and content.